Cooked by Angelina
It is always good to have some classic sauces in your back pocket, to transform your dishes into something truly scrumptious - this Hollandaise Sauce recipe is definately one of those. Thick, unctuous and seriously delicious, this is fab on asparagus, poached eggs and smoked salmon.
For the Hollandaise Sauce...
3 x egg yolks
200g clarified butter
1 x finely chopped shallot
40mls white wine vinegar
1 x Bay Leaf
Bunch of Tarragon
Lemon Juice (to taste)
In a medium pan place the shallots, white wine vinegar, bay leaf and some chopped tarragon and bring to the boil.
Once at boiling point, turn down to a simmer and reduce this down to a syrup - should take about ten minutes or so. Remove from heat.
In a non-metallic bowl (a glass bowl is ideal) place your three egg yolks and add three half-shells of water to them.
Whisk the eggs and water until combined and then place this over a pan of simmering water - make sure the bowl is not touching the water underneath.
Once on the pan, whisk the eggs until they become thick and foamy - then remove from the heat.
As soon as possible, strain your vinegar syrup onto your foamy eggs and whisk again so that they are all mixed together well.
Next - add the clarified butter - as slowly as you can - trickle, trickle, trickle. Keep whisking as you do so.
Once done, your Hollandaise should look unctuous and foamy - it should easily coat the back of a spoon.
Add seasoning to taste. I always add a wee squeeze of lemon juice at the end to lighten it up.
Pour liberally over your poached eggs and salmon - delicious.
Adding the clarified butter. Trickle, by trickle, by trickle
Toasted muffin, poached egg, hollandaise sauce, smoked salmon
Angela's easy Hollandaise Sauce recipe...
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